Features in past designs for assembled food product processing include:
- Hygienic design of building and mechanical and electrical infrastructure for vegetable processing, food service assembly, meat breading and cooking, IQF and dry ingredient mixing
- Continuous line oven, fryer, and charbroil operations
- Vegetable storage, sorting, cleaning, and cutting operations
- Large batch mixing of soups and sauces, including bulk ingredient metering
- Changeover from small quantity mixing to large quantity mixing
- Process flow analysis to eliminate bottlenecks and increase throughput
- Warehouse distribution systems for easy access to multiple ingredients and/or product lines
- Assembly of food service individual trays
- Wash down rooms for all moveable equipment, trays and tubs
- Packaging systems using pouches, bags, tubs – with mixed SKUs for individual consumption and food service
- Applicable design requirements from CFIA, USDA, BRC, AIB, and HACCP certifications